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(b) Complete immersion for at least 30 seconds in a clean solution containing at least 12.5 parts per million of available iodine and having a pH no higher than 5.0 and at a temperature of at least 75 degrees Fahrenheit; (c) Complete immersion for at least 30 seconds in a clean solution containing at least 200 parts per million of quaternary ammonium at a temperature of at least 75 degrees Fahrenheit; or (d) Complete immersion in hot water at a temperature of 170 degrees Fahrenheit in a three- compartment sink. (8) Other chemical sanitizing agents may be used which have been demonstrated to the satisfac- tion of the health authority to be effective and non-toxic under use conditions, and for which suitable field tests are available. Such sanitizing agents, in use solution, shall provide the equivalent bactericidal effect for a solution containing at least 50 parts per million of available chlorine at a temperature not less than 75 degrees Fahrenheit. (9) A test kit or other device that accurately measures the parts per million concentration of the solution shall be available and used. (10) All dishwashing machines shall be approved by the South Carolina Department of Health and Environmental Control (DHEC) and shall meet applicable installation requirements. (11) Food-contact surfaces of cleaned and sanitized equipment and utensils shall be handled in such a manner as to be protected from contamination. (12) Cleaned and sanitized utensils shall be stored above the floor in a clean, dry location so that food-contact surfaces are protected from contamination. (13) Clean spoons, knives, and forks shall be picked up and touched only by their handles. Clean cups, glasses, and bowls shall be handled so that fingers and thumbs do not contact inside surfaces or lip-contact surfaces. (14) Dish tables or drain boards of adequate size to properly handle soiled utensils prior to washing and for cleaned utensils following rinsing and sanitizing shall be provided. HISTORY: Added by State Register Volume 29, Issue No. 6, eff June 24, 2005. Amended by SCSR 42–6 Doc. No. 4747, eff June 22, 2018. 114–509. Infant and Toddler Care, Care for Mildly Ill Children, and Night Care. A. Infant and toddler care (1) Stimulation and nurturing (a) Children shall not remain in their cribs or play equipment for other than sleeping and specific, short time-limited quiet play. (b) Infants and toddlers shall be routinely held, talked to, rocked, caressed, carried, nurtured, read to, sung to and played with throughout the day. (c) There shall be toys and materials that encourage and stimulate children through seeing, feeling, hearing, smelling and tasting. (2) Programs for infants and toddlers (a) Staff shall provide appropriate attention to the needs of children. (b) The daily program for infants and toddlers shall include goals for children, which promote healthy child development and allow for individual choice and exploration. (c) Information about the child’s daily needs and activities shall be shared with parents. (3) Feeding, eating and drinking (a) Cups and bottles shall be labeled with the child’s name and used only by that child. (b) Infants shall be fed in accordance with the time schedule, specific food and beverage items and quantities as specified by the parent. (c) Infants shall be held while being bottle fed until they are able to hold their own bottles. Bottles shall not be propped or given in cribs or on mats. (d) Microwaving of breast milk, formulas, or other beverages is prohibited. If used, crock pots, bottle warmers, or other electronic devices must be in an area not accessible to children.